Five Simple ingredients. One great supper. Aglio e Olio many claim, is the simplest pasta sauce in the entire Italian culinary canon. You don't even need cheese — in fact, some would argue cheese isn't a welcome addition. If you have spaghetti, garlic, salt, and oil, you can make this pasta right now. But as with all simple dishes, using the highest-quality ingredients is crucial to achieving the best flavour, and this late-night Roman staple is astonishingly full-flavoured.
Spaghettini with Garlic, Olive Oil & Crushed Red Chilis
Serves 4
1 lb spaghetti
4 tbsp of olive oil
6 garlic cloves, peeled and slivered
1/2 cup chopped parsley
1 tsp hot chili flakes
1 cup coarsely grated pecorino, for garnish
1/2 cup chopped parsley
In a large pot of boiling, salted water, cook the pasta until al dente. Meanwhile, in a large skillet, heat the olive oil over medium high. Add the garlic and cook, stirring, until lightly browned, about 2 minutes. Stir in the chiles and parsley and cook another minute. Drain the pasta, reserving 1/4 cup of the cooking water, and add to the skillet with the other ingredients and toss well to combine. Serve in warmed pasta bowls and garnish with lots of grated pecorino.
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